Spider Roll

Ingredients

• 2 cups sushi rice, cooked and seasoned
• 2 sheets nori (seaweed sheets)
• 1 crab whole soft-shell crab, cleaned
• 1 avocado ripe avocado
• ½ cucumber English cucumber
• 3 tablespoons Japanese mayonnaise
• 1 tablespoon sriracha or chili paste
• 2 tablespoons sesame seeds (black or white)
• 1 teaspoon rice vinegar
• 2 tablespoons pickled ginger (gari)
• 2 tablespoons low-sodium soy sauce

Instructions

1. 1

   Make the spicy mayo: In a small bowl, whisk together 3 tablespoons of Japanese mayonnaise and 1 tablespoon of sriracha or chili paste until fully combined. Set aside.

2. 2

   Prepare the soft-shell crab: Pat the crab completely dry with paper towels — this prevents sogginess and helps it crisp slightly when the roll is assembled. Using a sharp knife, carefully cut the crab in half lengthwise, then cut each half into 2–3 pieces so the crab fits neatly inside the roll.

3. 3

   Slice the avocado: Cut the avocado in half lengthwise around the pit, twist the halves apart, and scoop the flesh onto a clean cutting board. Slice it lengthwise into thin, even 1/4-inch strips — uniform thickness ensures even distribution in the roll.

4. 4

   Cut the cucumber: Slice the English cucumber lengthwise into thin 1/4-inch-thick planks, then cut those planks lengthwise into thin matchsticks about 3 inches long. This creates structure and a refreshing crunch that contrasts with the soft crab.

5. 5

   Set up your sushi mat: Place a bamboo sushi mat in front of you with the slats running horizontally. Lay a sheet of nori shiny-side down on the mat, aligned with the edge closest to you.

6. 6

   Spread the rice: Dampen your fingers with water mixed with 1 teaspoon of rice vinegar to prevent sticking. Spread about 1 cup of seasoned sushi rice evenly across the nori, leaving a 1/2-inch border at the far edge — this border is your seal. Press gently; the rice should stick but not be compressed.

7. 7

   Add the fillings in a horizontal line: About 1 inch from the edge closest to you, arrange the ingredients in a neat line: the soft-shell crab pieces first (they're the 'star'), then a line of cucumber matchsticks, then a line of avocado slices. Don't overstuff — too much filling will make the roll burst.

8. 8

   Roll tightly: Using the sushi mat, lift the bottom edge of the nori over the fillings and roll away from you, using the mat to keep tension and guide the roll into a tight cylinder. Once the roll is mostly rolled, brush that exposed 1/2-inch nori border with a tiny bit of water, then complete the roll. The moisture seals the seam.

9. 9

   Slice the roll: Place the roll on a clean cutting board seam-side down. Using a very sharp, wet knife (dampen it between each cut to prevent the rice from sticking), slice the roll in half, then cut each half into thirds, creating 6 equal pieces. The 'legs' of the crab should be visible at the end of each piece.

10. 10

    Finish and plate: Arrange the 6 pieces on a serving plate. Drizzle a thin line of the spicy mayo across the center of each roll. Sprinkle 2 tablespoons of sesame seeds over all the rolls. Serve immediately with 2 tablespoons of pickled ginger and 2 tablespoons of soy sauce for dipping on the side.

Tools you’ll need

• bamboo sushi mat
• sharp sushi or chef's knife
• small mixing bowl
• whisk
• cutting board
• paper towels
• small bowl for water and vinegar

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